Whisk the egg yolks and sugar, then add the oil, water, flour and baking powder. Mix all together and spread on the pan. Bake for 10'. Cool completely.

For the syrup, cook all the ingredients until the sugar is melted.

For the filling, first fry the poppy seeds in a frying pan until they start to smell. Remove from the heat and cool.

Cream the butter and sugar. Then add the lemon curd and milk. Finally, add the poppy seeds and mix all together.

Cut the sponge into three stripes. Put the first one on the serving plate, brush it with lemon syrup, and spread a half of the filling on it. Repeat the process, sponge, syrup, filling and finish it up with a sponge.

For the glaze, mix the powdered sugar with lemon juice until you get a desirable density. Immediately spread it on the cake. Chill before serving

Lemon Curd

Ingredients:

100gr sugar

2 eggs

120ml lemon juice

grated zest from one lemon

110gr butter

Directions:

Put all the ingredients in a heatproof bowl and put in a microwave for 30 seconds. Take it out, mix and return again for 30 seconds. Repeat about 2 more times until the curd has thickened. If you have never cooked the cream in a microwave, reduce the time after the second time for 10-15 seconds. Or you can cook the curd over the pan with boiling water. Keep the curd in a fridge for about 7 days.

Strawberries With Lemon Cream

Ingredients:

200gr chopped strawberries

4 tbsp sugar

100gr ground biscuits

40gr melted butter

150gr cream cheese

50gr powdred sugar

2 dcl heavy cream (whisked)

2-3 tbsp lemon curd

Directions:

Put the strawberries and sugar in a saucepan and cook for a couple of minutes until softened. Cool them.

Mix the biscuits and melted butter and divide it between 4 glasses or ramekins.

Mix the cream cheese and sugar. Add the heavy cream and lemon curd. Gently stir and arrange over the biscuits base. On top of it add the strawberries. Chill before serving.